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Easy Homemade Pumpkin Pie with Flaky Crust

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This easy homemade pumpkin pie features a flaky, buttery crust and a silky, perfectly spiced filling. It’s the ultimate comfort dessert for fall, made with simple ingredients and a few key techniques for a show-stopping result.

Ingredients

  • All-purpose flour, 2 ½ cups (315g)
  • Unsalted butter, 1 cup (226g), very cold and cut into small cubes
  • Vegetable shortening, ¼ cup (50g), cold
  • Ice water, 6-8 tablespoons (90-120ml)
  • Salt, 1 teaspoon (6g)
  • Sugar, 1 tablespoon (12g)
  • Pumpkin puree, 1 can (15 oz or 425g)
  • Sweetened condensed milk, 1 can (14 oz or 396g)
  • Large eggs, 2, at room temperature
  • Maple syrup, 2 tablespoons (30ml)
  • Vanilla extract, 1 teaspoon (5ml)
  • Pumpkin pie spice, 2 teaspoons (4g)
  • Cinnamon, ½ teaspoon (1g)
  • Salt, ¼ teaspoon (1.5g)

Instructions

  1. Make the Crust Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening. Using a pastry cutter or fingertips, work the fats into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork after each addition. Stop when the dough holds together when squeezed. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into the bottom and sides, trim excess to ½-inch overhang, fold under, and crimp edges. Freeze for 15 minutes.
  3. Blind Bake the Crust: Preheat oven to 425°F (220°C). Line frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, prick bottom with a fork, and bake for another 5 minutes until lightly golden. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
  4. Make the Filling: In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and fully combined. Do not over-whisk.
  5. Assemble and Bake: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 50-60 minutes, until edges are set and center jiggles slightly. If edges brown too quickly, cover with foil after 25 minutes.
  6. Cool Completely: Transfer pie to a cooling rack and let cool completely at room temperature, at least 2 hours. The filling will continue to set as it cools.

Notes

Keep all ingredients cold for a flaky crust. Blind baking is essential to avoid a soggy bottom. The pie tastes even better the next day. For a dairy-free version, use coconut oil or vegan butter and full-fat coconut milk instead of sweetened condensed milk (add ¼ cup sugar). For a gluten-free version, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin pie, homemade pie, flaky crust, fall dessert, Thanksgiving pie, easy pumpkin pie

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